High-density fermenting and cold air drying method for lactobacillus casei

Abstract

The invention discloses a high-density fermenting and cold air drying method for lactobacillus casei. The method comprises the following steps: inoculating the lactobacillus casei into a fermentation culture medium in an amount of 3 percent, adding 20 percent (v/v) sterilized fresh bran and a wolfberry fruit extracting solution, controlling the pH at 5.2 to 5.4, culturing for 12 hours, and supplementing once, wherein the total fermentation period is 24 hours, and the viable count of the lactobacillus casei is 1,011cfu/mL; adding a protective agent into a fermentation liquor, mixing the fermentation liquor with a carrier in a ratio of 1.5 to 1 (v/w), and performing cold air drying at the temperature of 28 DEG C for 4 hours to obtain a lactobacillus casei active bacterial preparation, wherein the viable count is larger than 1,011cfu/g, and the drying survival rate is larger than 80 percent; preserving the preparation at the temperature of 4 DEG C for 60 days, wherein the survival rate is larger than 80 percent. The high-density fermentation process adopts a readily-available culture medium, is easy to control, and is low in cost; a product has a high viable count, and is easy to preserve; a high-activity lactic acid bacteria preparation can be provided for the industries of foods, medicine, feeds and the like.

Description

technical field [0001] The invention belongs to the technical field of fermentation engineering, and in particular relates to a method for high-density fermentation and cold-air drying of Lactobacillus casei. Background technique [0002] Lactobacillus casei (Lactobacillus casei), as a member of lactic acid bacteria, is one of the probiotics announced by the Ministry of Health in 2001 (Zhang Darong 2002). It is often used in the fermentation of dairy products, especially in cheese, and Lactobacillus casei Through the metabolism of some special amino acids, the flavor of cheese can be enhanced and the maturation of cheese can be accelerated. In addition, because Lactobacillus casei can tolerate the defense mechanism of the body, most of the bacteria can escape the digestion of the stomach and enter the intestinal tract through oral administration, and can survive in large quantities in the intestinal tract. Mucous membrane contact can promote digestion and regulate intestina...

AI Technical Summary

Problems solved by technology

[0005] The cold air drying technology uses dry low-temperature air to contact wet materials in an environment of low temperature, low humidity and high wind speed, and uses the vapor pressure difference between the two phases as the driving force for drying. The drying temperature of this technology is medium and low temperature (5-50°C ), low operating cost, fast drying speed, less nutrient loss of materials, certain requirements on the drying thickness of materials, and large-scale production. It is suitable for the drying of heat-sensitive microorganisms, but there are relatively few studies on the use of cold air drying to prepare probiotics